Dan Sabo is an award-winning hospitality executive, food and beverage director, and mixologist with more than 25 years of experience creating exceptional guest experiences and high-performing hospitality programs. Throughout his career, he has led food and beverage operations at luxury hotels, boutique resorts, and acclaimed restaurant concepts, earning international recognition for excellence in service, innovation, and operational leadership.

Under Dan’s direction, his food and beverage programs have achieved some of the industry’s highest distinctions, including Forbes Five-Star, AAA Five Diamond, Two Michelin Keys, and Michelin Recommendation honors. His work has also been recognized with three Tales of the Cocktail Spirited Award nominations and a James Beard Award nomination, reflecting his commitment to elevating both the craft of hospitality and the guest experience.

Dan’s expertise has been sought by globally recognized brands from The Macallan and MOSCOT, and his original cocktail recipes have been featured in numerous cocktail books, industry publications, and recipe collections. As both an operator and senior executive, he has opened more than 30 food and beverage venues and 14 hotels, overseen multimillion-dollar operations, and led organizations with teams of nearly 1,000 colleagues.

His hospitality career began at the age of 14 as a busser in New York, where he developed a deep appreciation for service by working through every front-of-house position. He went on to open and operate restaurants, bars, and nightclubs throughout Manhattan before becoming part of Brooklyn’s emerging culinary renaissance in the early 2000s. During that time, he held key leadership roles at acclaimed destinations including Five Leaves, Rye alongside Michelin-starred Chef Cal Elliott, and Isa, created by internationally celebrated Chef Ignacio Mattos and renowned restaurateur Taavo Somer.

In 2013, Dan relocated to Los Angeles and transitioned into luxury hotel operations. He played an integral role in the national growth and food and beverage brand strategy for both Ace Hotels and Palisociety Hotels & Residences, helping launch ten hotels across the United States. He later joined Fairmont Hotels & Resorts and Maybourne Hotels, where he advanced into international five-star luxury hospitality, leading operations across multiple properties while developing corporate food and beverage standards, operational procedures, and service protocols for each portfolio.

This uncommon combination of operational expertise, financial acumen, beverage innovation, brand development, and hands-on leadership ultimately inspired Dan to found Goose + Falcon Hospitality. Today, he partners with owners, investors, and hospitality teams to optimize performance, develop distinctive food and beverage concepts, strengthen organizational culture, and build businesses that are both financially successful and authentically true to their vision. Sabo is an award winning mixologist, food and beverage director, and hospitality professional. Under his guidance, his food and beverage programs have garnered significant international acclaim, including Forbes 5-Star, AAA 5- Diamond, 2 Michelin Keys, and Michelin Recommendation. He has also been a three-time Tales of the Cocktail Spirited Award nominee, and a James Beard Award nominee. 

Sabo’s talents have been utilized by major brands from Moscot to Macallan, and his recipes have been featured in dozens of cocktail books and recipe guides. With experience as an operator and a Senior Executive, he has opened over 30 venues and 14 hotels, and run dozens more, and has been responsible for multiple teams of up to nearly 1000 colleagues.  

Starting as a busser at 14 years old, he worked his way through all front of house positions in standalone restaurants in New York, opening and operating numerous restaurants, bars and nightclubs in Manhattan before moving to the burgeoning Brooklyn scene of the early 2000’s. His experience there included extensive time at Five Leaves Brooklyn, Rye with Michelin Starred Chef Cal Elliott, and ISA from globally renowned Chef Ignacio Mattos and famed restaurateur Taavo Somer. 

In 2013 he relocated to Los Angeles and moved into hotel operations. He was a critical piece of national scaling and food and beverage brand positioning for both Ace Hotels and Palisociety Hotels and Residences, helping to open 10 hotels between the two brands across the country. Sabo then moved into 5-Star international luxury with Fairmont Hotels and Resorts and Maybourne Hotels, working across multiple hotels as well as creating corporate protocols and procedures for both portfolios.

His unique understanding of front of house operations, mixology, financial systems and marketing inspired him to start Goose + Falcon Hospitality, to help teams, business, and companies succeed, grow and thrive.